Dandelion Vegetable Soup

Ingredients

• 1 cup celery, diced
• 1 cup carrot, diced
• 1 cup onion, diced
• 1 tbsp. cumin
• 4 tbsp. garlic, minced
• 1 tbsp. olive oil
• 4 tbsp. fresh basil, minced
• 2 tbsp. fresh oregano, minced
• 4 cups dandelion greens, chopped
• 4 cups spinach, chopped
• 8 cups vegetable stock, low sodium
• 1 bay leaf
• 1 cup corn kernels
• 2 cups white beans, cooked
• 1 cup potato, diced
• ¼ tsp. salt
• 1 tsp. black pepper

Instructions

1. In a large saucepan, sauté celery, carrot, onion, cumin and garlic in olive oil until tender. Add fresh basil and oregano and stir to combine, cooking one minute more.
2. Add stock, bay leaf, dandelion and spinach greens, corn, beans, and potatoes to the saucepan. Bring to boil, reduce heat to simmer and cook until potatoes are tender. Season with salt and pepper and serve.

Nutrition per serving: 170 calories, 30 g carbohydrates, 3 g fat, 6 g fiber, 9 g protein, 286 mg sodium, 4 g sugar.

Recipe from: food.com